2017 was a game changing year for cauliflower. The humble cauli’s image went from been seen as a soggy side to becoming the alchemist’s dream ingredient. When roasted, it’s sweet, nutty, yeasty richness really gets a chance to shine. There’s also an element of theatricality to the cauliflower being served as a roasted centerpiece, with its burnt smoky edges and incredible Fibonacci marbling.
To make a complete meal, the roasted cauliflower is served with a chickpea and pomegranate couscous that is seasoned with Zhoug, a kind of Middle Eastern pesto, made from green chilli, garlic and fresh green herbs.
MK Schwarma Rub: 1 tsp ground cumin, 1 tsp sumac, 1 tsp ground cinnamon, 1 tsp ground coriander, ¼ tsp ground nutmeg, ¼ tsp ground cardamom, ¼ tsp allspice
1 tin Chickpeas (220g)
1 clove Garlic
MK Zhoug Mix: 12g parsley, 12g coriander, 1 green chilli, 1 clove garlic, 30ml olive oil, 12.5ml white wine vinegar, ¼ tsp ground cumin, pinch ground cardamom, pinch ground clove, ¼ tsp salt, pinch ground black pepper (blended)
1. Preheat the oven to 220°C / 200°C fan / 420 F / gas mark 7.
Cut the bottom off the cauliflower and cut in half. Peel away the outer leaves. Place the cauliflower onto a baking tray, flat side down.
2. Mix together 50ml of olive oil with the MK Schwarma Rub Mix and a pinch of salt. Use a brush or use your hands to rub the schwarma rub into the cauliflower, trying to get it into every nook and cranny. Place the cauliflower in the oven to bake for 25 minutes.
3. Boil 150ml of water in a kettle. Put the couscous into a bowl and pour 1 tbsp of olive oil over the grains. Season with a pinch of salt. Use your hands to massage the oil onto the grains.
Chef’s tip: Fluffy Couscous
Massaging the oil onto the couscous means that each individual grain is coated with oil. This stops them from sticking together so you end up with couscous that is easy to fluff up, and not a stodgy clump.
4. Pour 150ml of boiled water over the couscous and cover with a plate or cling film to steam for 10 minutes.
Chef’s tip: Fluffy Couscous pt. 2
It’s important to get the right ratio of liquid to grain with couscous so that it is not too wet and not too try. You need an equal ratio of volume. So 1 cup couscous to 1 cup water, or 200g of couscous to 400g/ml of water.
5. Chop the pomegranate in half and deseed by picking out the pomegranate jewels into a bowl. Be careful not to get bits of the white pith in with the sweet and sour jewels. And wear yourself an apron to be sure not to dye your clothes pink!
6. Open and strain the tin of chickpeas. Add all of the chickpeas, along with half of the MK Zhoug Mix and most of the pomegranate seeds to the couscous. Reserve a few pomegranate jewels and some MK Zhoug Mix to garnish the dish.
7. Crush the clove of garlic, add the tahini, 10ml cold water and the juice from the half the lemon along with ¼ tsp of salt and whisk until you have a smooth sauce.
8. Check that the cauliflower is cooked through soft to the centre. Squeeze the rest of the lemon over the cauliflower. To serve place the chickpea and couscous mix onto a plate. Place half a roasted cauliflower on top. Garnish with the tahina sauce, along with the remaining Zhoug and pomegranate seeds.
And that's how you make 'Roasted Cauliflower Schwarma Steaks With Zhoug Couscous, Chickpeas, Tahina & Pomegranate'. For more recipes follow us on Twitter or Instagram: @makekitfood.